Chicken Free Classic Savory Galette Dough
A great galette starts with a great crust, and this buttery, flaky dough is the kind of foundation that makes any filling shine. Cold butter worked into flour until it looks like rough crumbs, a splash of apple cider vinegar for tenderness, and just enough ice water to bring it all together — that's the whole secret. The vinegar is a small but clever touch that relaxes the gluten just enough to keep the crust tender without making it tough. This dough is built entirely from pantry staples, so there's nothing to second-guess and no hidden animal proteins lurking in the ingredient list. Once it's chilled and rolled out into that rustic 12-inch circle, you're ready to pile on whatever sweet or savory filling you're craving. It's the kind of recipe you'll come back to again and again, whether you're doing a summer stone fruit galette or a caramelized onion and cheese situation in the fall.
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Learn more →Ingredients
1 serving
- 1 ¼ cups all-purpose flour
- ½ tsp fine salt
- ½ tsp sugar
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- 1 tsp apple cider vinegar
- 3–4 tbsp ice water
Instructions
- 1
Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
- 2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
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